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Simões J, Coelho E, Magalhães P, Brandão T, Rodrigues P, Teixeira JA, Domingues L. Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production. Microorganisms 2023; 11:microorganisms11020316. [PMID: 36838280 PMCID: PMC9961705 DOI: 10.3390/microorganisms11020316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/23/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using Saccharomyces yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.
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Affiliation(s)
- João Simões
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Eduardo Coelho
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Paulo Magalhães
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Tiago Brandão
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - Pedro Rodrigues
- Super Bock Group, SGPS, SA, 4466-955 Leça do Balio, Portugal
| | - José António Teixeira
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
| | - Lucília Domingues
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga, 4835-198 Guimarães, Portugal
- Correspondence:
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Abstract
Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules.
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Affiliation(s)
- Ming Li
- Laboratory of Cereal Processing and Quality Control, Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Venea Dara Daygon
- Australian Institute for Bioengineering and Nanotechnology (AIBN), The University of Queensland, St Lucia, Queensland, Australia
| | - Vicky Solah
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch, Western Australia, Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, Victoria, Australia
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Contreras-Jiménez B, Del Real A, Millan-Malo BM, Gaytán-Martínez M, Morales-Sánchez E, Rodríguez-García ME. Physicochemical changes in barley starch during malting. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.547] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Brenda Contreras-Jiménez
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Alicia Del Real
- Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Beatriz M. Millan-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro; Querétaro Querétaro C.P. 76000 Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional. CICATA-IPN Unidad Querétaro; Cerro Blanco No. 141. Col. Colinas del Cimatario Querétaro Querétaro C.P.76090 Mexico
| | - Mario E. Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
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Liu C, Li Q, Niu C, Zheng F, Zhao Y. Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4733-4741. [PMID: 29542129 DOI: 10.1002/jsfa.9008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 01/24/2018] [Accepted: 03/08/2018] [Indexed: 05/28/2023]
Abstract
BACKGROUND Acetaldehyde is an important flavor component in beer which is possibly carcinogenic to humans. Owing to the limitations of present detection methods, only free-state acetaldehyde in beers has been focused on, while acetal in beers has hardly been reported so far. RESULTS A sensitive headspace gas chromatography method was developed for the determination of diethylacetal and acetaldehyde in beer. The column DB-23 was chosen with a total run time of 22.5 min. The optimal addition amount of NaCl, equilibrium temperature and equilibrium time were 2.0 g, 70 °C and 30 min respectively. For both diethylacetal and acetaldehyde analyses, the limit of detection was 0.005 mg L-1 with relative standard deviation < 5.5%. The recoveries of acetaldehyde and diethylacetal were 95-110 and 95-115% respectively. The diethylacetal and acetaldehyde average contents in 24 beer products were 11.83 and 4.36 mg L-1 respectively. The Pearson correlation coefficient between diethylacetal and acetaldehyde was the highest (0.963). Both diethylacetal and acetaldehyde contents increased to a peak value after fermentation for 3 days and then decreased to a lower value. During both normal and forced aging storage, the diethylacetal content decreased and the acetaldehyde content increased gradually over time. When beers were forced aged for 4 days, the increased ratio of acetaldehyde could be above 40.00%. CONCLUSION The newly established method can be used to assess acetaldehyde level and flavor quality in beer more scientifically. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, China
| | - Yun Zhao
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- Laboratory of Brewing Science and Engineering, Jiangnan University, Wuxi, China
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Liu C, Li Q, Niu C, Tian Y, Zhao Y, Yin X. The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.498] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Chengtuo Niu
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Yaping Tian
- Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Yijin Zhao
- Laboratory of Brewing Science and Engineering Jiangnan University Wuxi 214122 JiangSu Province People's Republic of China
| | - Xiangsheng Yin
- Rahr Corporation, 800 First Ave West Shakopee MN 55379 USA
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Muoria JK, Linden JC, Bechtel PJ. Diastatic Power and α-Amylase Activity in Millet, Sorghum, and Barley Grains and Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-56-0131] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- John K. Muoria
- Department of Food Science and Nutrition, Fort Collins 80523
| | | | - Peter J. Bechtel
- Department of Food Science and Nutrition, Colorado State University, Fort Collins 80523
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Mauch A, Wunderlich S, Zarnkow M, Becker T, Jacob F, Arendt EK. Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1107-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alexander Mauch
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Sascha Wunderlich
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Martin Zarnkow
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland
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Evans DE, Li C, Harasymow S, Roumeliotis S, Eglinton JK. Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-1206-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, Australia
| | - Chengdao Li
- Department of Agriculture and Food Western Australia, South Perth, WA, Australia
| | - Stefan Harasymow
- Department of Agriculture and Food Western Australia, South Perth, WA, Australia
| | - Sophia Roumeliotis
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
| | - Jason K. Eglinton
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
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9
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Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Bringhurst TA. 125thAnniversary Review: Barley research in relation to Scotch whisky production: a journey to new frontiers. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- T. A. Bringhurst
- The Scotch Whisky Research Institute; The Robertson Trust Building, Research Avenue North, Riccarton Edinburgh EH14 4AP UK
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11
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Khattak WA, Ul-Islam M, Ullah MW, Khan S, Park JK. Endogenous Hydrolyzing Enzymes: Isolation, Characterization, and Applications in Biological Processes. POLYSACCHARIDES 2015. [DOI: 10.1007/978-3-319-16298-0_55] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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12
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Xie L, Jin Y, Du J, Zhang K. Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.182] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lan Xie
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an 271018 People's Republic of China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd; Tai' an 271000 People's Republic of China
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Amabile RF, Faleiro FG, Capettini F, Sayd RM, Peixoto JR, Guercia RF. Characterization and genetic variability of barley accessions (Hordeum vulgareL.) irrigated in the savannas based on malting quality traits. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Renato Fernando Amabile
- Embrapa Cerrados; Brasília DF, Brazil, BR 020, Km 18, PO Box 08223, CEP 73010-970 Planaltina DF Brazil
| | - Fábio Gelape Faleiro
- Embrapa Cerrados; Brasília DF, Brazil, BR 020, Km 18, PO Box 08223, CEP 73010-970 Planaltina DF Brazil
| | - Flávio Capettini
- Field Crop Development Centre; Alberta Agriculture and Rural Development; 5030 50 Street Lacombe AB T4L 1W8 Canada
| | - Ricardo Meneses Sayd
- College of Agriculture and Veterinary Medicine; University of Brasília; Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília DF Brazil
| | - José Ricardo Peixoto
- College of Agriculture and Veterinary Medicine; University of Brasília; Campus Universitário Darcy Ribeiro, CEP 70910-900 Brasília DF Brazil
| | - Rosana Ferrari Guercia
- Malteria do Vale; Rua José Renato Cursino de Moura, 2001, CEP 12.051-150 Taubaté SP Brazil
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14
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Pycia K, Gałkowska D, Juszczak L, Fortuna T, Witczak T. Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. Journal of Food Science and Technology 2014; 52:4797-807. [PMID: 26243900 DOI: 10.1007/s13197-014-1531-3] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2014] [Accepted: 08/25/2014] [Indexed: 11/28/2022]
Abstract
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 g of fat per 100 g of starch dry mass. The clarity of the 1 % (w/w) starch pastes ranged from 5.4 to 9.8 %. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-58.5 °C, 61.2-63.0 °C and 66.7-68.7 °C, respectively for TO, TP and TE, whereas values of gelatinization enthalpy were from 6.49 to 9.61 J/g. The barley starches showed various tendency to retrogradation, from 24.52 to 44.22 %, measured as R = ∆HR/∆HG value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-230 mPa·s and 224-411 mPa·s, respectively. The barley starch pastes exhibited non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the starch gels showed different viscoelastic properties, however, most of them behaved like weak gels (tan δ = G″/G' > 0.1). Significant linear correlations between the parameters of pasting characteristic and some rheological parameters were found.
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Affiliation(s)
- Karolina Pycia
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gałkowska
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Teresa Witczak
- Department of Engineering and Machinery in Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
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15
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Khattak WA, Ul-Islam M, Ullah MW, Khan S, Park JK. Endogenous Hydrolyzing Enzymes: Isolation, Characterization, and Applications in Biological Processes. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_55-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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16
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Khattak WA, Ul-Islam M, Park JK. Prospects of reusable endogenous hydrolyzing enzymes in bioethanol production by simultaneous saccharification and fermentation. KOREAN J CHEM ENG 2012. [DOI: 10.1007/s11814-012-0174-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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McCafferty CA, Jenkinson HR, Brosnan JM, Bryce JH. Limit Dextrinase - Does Its Malt Activity Relate to Its Activity During Brewing? JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00623.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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18
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Pelembe L, Dewar J, Taylor J. Effect of Germination Moisture and Time on Pearl Millet Malt Quality - With Respect to Its Opaque and Lager Beer Brewing Potential. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00627.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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19
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Pelembe LAM, Dewar J, Taylor JRN. Effect of Malting Conditions on Pearl Millet Malt Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2002.tb00113.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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Walker JW, Bringhurst TA, Broadhead AL, Brosnan JM, Pearson SY. The Survival of Limit Dextrinase during Fermentation in the Production of Scotch Whisky. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00082.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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21
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Walker C, Dickie K, Biawa JP, Ueda T, Muller RE. Prediction of Extract Potential in New Barley Varieties by Measuring Cell-wall Breakdown. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00088.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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22
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Bringhurst TA, Broadhead AL, Brosnan JM, Pearson SY, Walker JW. The Identification and Behaviour of Branched Dextrins in the Production of Scotch Whisky. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2001.tb00085.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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23
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Chemical Composition in Barley Grains and Malt Quality. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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24
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Burton RA, Collins HM, Fincher GB. The Role of Endosperm Cell Walls in Barley Malting Quality. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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The Properties and Genetics of Barley Malt Starch Degrading Enzymes. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_6] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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26
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Wang XD, Yang J, Zhang GP. Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality. J Zhejiang Univ Sci B 2006; 7:386-92. [PMID: 16615169 PMCID: PMC1462928 DOI: 10.1631/jzus.2006.b0386] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Variation in the limit dextrinase activity of barley malt, and the relationships between limit dextrinase activity and malt quality parameters were investigated using eight cultivars grown at seven diverse locations in China for two successive years. Limit dextrinase activity varied with genotype and location, with the levels ranging from 0.245 U/g to 0.980 U/g. The results showed that the variation in limit dextrinase activity was more attributable to the environment (location and year) than to the genotype. The response of limit dextrinase activity to the environment differed markedly among cultivars, and was reflected by large difference in coefficient of variation of cultivars across diverse locations. Regression analysis showed that limit dextrinase activity was negatively correlated with malt viscosity (r=-0.52, P<0.01), positively correlated with Kolbach index (r=0.38, P<0.01) and malt extract (r=0.30, P<0.05), but had no significant correlation with malt protein content and diastatic power.
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27
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Sungurtas J, Swanston J, Davies H, McDougall G. Xylan-degrading enzymes and arabinoxylan solubilisation in barley cultivars of differing malting quality. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2003.11.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Ross H, Sungurtas J, Ducreux L, Swanston J, Davies H, McDougall G. Limit dextrinase in barley cultivars of differing malting quality: activity, inhibitors and limit dextrin profiles. J Cereal Sci 2003. [DOI: 10.1016/s0733-5210(03)00048-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
A series of ascorbic acid and isoascorbic acid derivatives has been evaluated as inhibitors of malt, bacterial, fungal, pancreatic and salivary alpha-amylases using a simple and quick assay procedure. The results demonstrate that the enediol moiety of ascorbic acid is essential for alpha-amylase inhibition. Acylation of the primary and secondary alcohols, and the absolute configuration of the secondary alcohol, do not affect the potency of inhibition.
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Affiliation(s)
- A D Abell
- Department of Chemistry, University of Canterbury, Christchurch, New Zealand
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